Ready for a soup that is warm, hearty and filling? Look no further than Lemons and Basil’s Golden Sweet Potato Lentil Soup with Coconut Milk.

INGREDIENTS:

DIRECTIONS:

  1. In a large, deep skillet, add 1 tbsp coconut oil with chopped onions and minced garlic. Cook over medium heat for 2-3 minutes, then add chopped bell pepper, chili powder, turmeric, curry powder, cumin, salt and pepper, cook another 5-7 minutes or until onions are translucent.
  2. Add the rinsed lentils, diced tomatoes (with juices), tomato paste, and vegetable broth. Stir to combine and bring to a boil.
  3. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally.
  4. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato. Stir until well combined. Cook until mixture is heated through.
  5. Garnish with fresh cilantro and serve with Greek yogurt (or cashew cream for vegan option) and organic tortilla chips.

ABOUT LEMONS AND BASIL

Lemons-and-Basil-Blog

Kaylee, blogger at Lemons and Basil, shares her love for all things food on her blog. Most of the recipes you’ll find at Lemons and Basil are full of organic produce and whole foods because Kaylee believes in living a balanced life. Kaylee loves to fuel her body with wholesome and nutritious food, but she says she also have a terrible sweet tooth and loves to partake in the joys of socializing with others around food, healthy or not.

Kaylee married her best friend, Josh Pauley in 2008. Josh and Kaylee live in Franklin (a suburb of Nashville) with their sweet baby boy, Brighton Asher – born in August 2015 — and their adorable little girl Adelaide Grace – born in September 2017.

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